Hoppin’ John


This is another easy recipe that comes to us from the Carolina Low Country, but there they will probably use field peas. If you are using leftovers, you will be done in minutes. If you want to make this a heartier recipe, add celery, bell pepper and lots of garlic when you cook the onions.


2 cups cooked black-eyed peas or navy beans

1 cup steamed rice

2-3 strips smoked bacon or 1/2 cup chopped sausage

1 small chopped red onion

1/2 cup stock

Red pepper flakes


Use the black-eyed pea recipe that is in this column, leaving in or taking out the okra, if you do not have leftover black-eyed peas. If you want to substitute fresh or smoked sausage for the bacon, that would be just fine. If you are also without leftover rice, which is perhaps not such a good idea, just simmer 1 cup of rice in 2 cups of stock, lid on, until tender. If you are lucky enough to have leftovers, begin here: Cook the bacon until crispy in a large sauté pan. Remove paper towels to drain, then roughly chop. Cook the onion in the bacon drippings for 5 minutes, add the cooked peas and the stock, red pepper flakes and simmer just for a few minutes to bring the flavors together. Add the rice and the bacon, taste and re-season as necessary, and serve at once.


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